Mushroom Pâté (vegan)

Last year I made this based on a recipe by Nora of ingeniouscooking.com.
http://www.ingeniouscooking.com/mushroom-cashew-pate/?fbclid=IwAR3M7VnH24nPo7zxBfepggFEVQUnUtBM512QPb82-NYLFxcGhrMwhLQ7a3Q

I did my own take on it though - and below is my version of the recipe. The pâté that I did looked a bit darker in colour because of the portobello mushrooms.

Ingredients

250g portobello mushrooms, sliced
50g or ½ scant cup of cashews
1 small onion
2 tablespoons of olive oil
1 tablespoon of chopped parsley
salt and pepper to taste
(I used black tasmanian seasalt and freshly ground black pepper)

Preparation

Roast cashews in a dry pan over medium heat until golden brown. You could also do this in the oven: 10 minutes at 180 C / 360 F.
Finely mince onion and add to oil over medium heat. Fry until translucent.
Set aside onions and add sliced mushrooms to frying pan. Fry until golden brown on both sides. (Don't crowd them: you want them fried, not cooked.)
Put cashews in food processor and mix until finely ground. Add other ingredients (onions, mushrooms, parsley, salt, pepper) and mix until smooth.